Chocolate-Dipped Star Cookies
54
- Prep Time30 min
- Total Time1 h 15 min
- Makes18 to 20 cookies
Produced by Radiyah Chowdhury, Irene Ngo and Aimee Nishitoba; photography by Erik Putz; food styling by Michelle Rabin; Paper art by Ali Harrison of Light + Paper
This Dutch take on the classic Canadian shortbread is a customer favourite at Victoria's family-run Dutch Bakery & Diner.
Ingredients
2/3 cup salted butter, at room temperature
1/2 cup + 1 tbsp icing sugar, (73 g)
1 tsp water
1/2 tsp vanilla
1 1/2 cups all-purpose flour, (180 g)
5 tbsp cornstarch, (40 g)
2/3 cup dark chocolate chips, melted
Instructions
Position rack in centre of oven and preheat to 350F.
Beat butter with icing sugar, water and vanilla in a large bowl, using an electric mixer on medium, until well combined.
Stir flour with cornstarch in a medium bowl. Gradually beat flour mixture into butter mixture until a dough forms.
Transfer dough to a floured surface. Roll out dough to ¼-in. thickness. Cut out cookies with a 3-in.-wide star-shaped cookie cutter, arranging 2 in. apart on baking sheets.
Bake until cookies are light golden, 13 to 14 min. Transfer cookies to a wire rack and let cool completely.
Dip cooled cookies halfway into melted dark chocolate and let excess drip off. Transfer to a parchment-lined baking sheet and let stand until chocolate is firm, about 2 hrs. Store in an airtight container at room temperature for up to 5 days.
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